In a small bowl combine oregano, rosemary, salt, black pepper, and thyme rub both sides of the pork chops with the spice mix. Stuff the pork chops with the pesto mixture and secure with toothpicks. In a small bowl combine cheese, pesto, and garlic. Using a sharp paring knife, cut a 2-inch deep pocket on the side of each pork chop. Pat the pork chops dry with paper towels. Prepare the Oven, Pork Chops and Filling Mixture.Don’t cut through the chop entirely, or the stuffing will fall out while cooking. Use a sharp knife and cut into the side of the chop, toward the bone, making a slit about two inches deep. To stuff pork chops, you need to create a little “pocket” for the filling.
